STUDIES ON BREADS SUPPLEMENTED WITH SOY NONFAT DRY MILK AND LYSINE .2. NUTRITIVE VALUE

被引：0

作者：

JANSEN, GR

EHLE, SR

机构：

来源：

FOOD TECHNOLOGY | 1965年 / 19卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1439 / &

共 16 条

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[10] THE NUTRITIVE VALUE OF BREAD PROTEIN AS INFLUENCED BY THE LEVEL OF PROTEIN INTAKE, THE LEVEL OF SUPPLEMENTATION WITH L-LYSINE AND L-THREONINE, AND THE ADDITION OF EGG AND MILK PROTEINS [J].

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